Description
A comforting and cheesy ground beef and rice casserole that combines savory seasoned beef, tender rice, creamy mushroom soup, and melted cheddar cheese baked to perfection. Ideal for an easy family dinner.
Ingredients
Scale
Meat and Seasonings
- 1 lb. ground beef, 85% lean
- 1.5 teaspoons Italian seasoning
- Salt and pepper to taste
Vegetables and Aromatics
- 3/4 cup onions, diced
- 1 Tablespoon garlic, minced
- 8 oz. sliced button mushrooms, washed
Liquids and Dairy
- 3 cups beef broth
- 3 Tablespoons butter, divided
- 10.5 oz. cream of mushroom soup
- 1/2 cup milk, any kind
- 1/2 cup sour cream
- 2 cups cheddar cheese, divided
Grains
- 1 1/4 cups uncooked white long grain rice (not instant)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Brown Beef: In a large pot over medium-high heat, brown the ground beef seasoned with salt, pepper, and Italian seasoning. Once cooked, drain the grease, place the beef on a plate, and cover with foil to keep warm.
- Sauté Aromatics: Melt 2 tablespoons of butter in the same pot. Add diced onions and cook for 5 minutes until softened. Add minced garlic and sauté for an additional minute.
- Cook Rice: Add beef broth, remaining butter, and the uncooked rice to the pot. Stir well, bring it to a boil, then reduce to a simmer. Cover tightly and cook for 10 minutes.
- Add Mushrooms: Add sliced mushrooms to the pot, cover, and cook for another 10 minutes without stirring, following rice package instructions for timing.
- Rest Rice: Turn off the heat and let the covered pot stand for 10 minutes. This allows any rice stuck to the bottom to release and the rice to finish cooking evenly.
- Combine Ingredients: Stir the cooked ground beef back into the pot along with the cream of mushroom soup, milk, sour cream, and half of the cheddar cheese until well combined.
- Transfer to Casserole Dish: Lightly grease a 9 x 13 inch casserole dish and transfer the mixture into it. Sprinkle the remaining cheddar cheese evenly on top.
- Bake: Cover the casserole with foil and bake in the preheated oven for 20 minutes until the cheese is melted and bubbly.
- Serve: Remove from the oven and serve hot straight from the casserole dish.
Notes
- For make-ahead convenience, assemble the casserole and store it covered in the fridge for up to 2 days. Let it sit at room temperature for 30 minutes before baking. Increase bake time to 25-30 minutes when baking from chilled.
- Substitute mushrooms with frozen peas, carrots, and/or corn if desired.
- Leftovers freeze well for future meals.
- You can replace canned cream of mushroom soup with homemade cream of chicken soup for a fresher taste.
